Creamy Mushroom Chicken and Wild Rice Soup

In a large pot, melt the butter over medium heat.
Add the onion and garlic, cooking for 2-3 minutes until softened.
Stir in the mushrooms and cook until they release their liquid and are tender, about 5 minutes.
Step 2: Add Broth, Rice, and Spices
Add the wild rice, chicken broth, thyme, parsley, salt, and pepper to the pot.
Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender.
Step 3: Incorporate the Chicken
Stir in the cooked chicken and let it warm through for 5 minutes.
Step 4: Create the Creamy Base
In a small bowl, whisk together the flour, heavy cream, and milk until smooth.
Slowly add this mixture to the soup, stirring constantly to avoid lumps.
Cook for another 5-7 minutes, allowing the soup to thicken slightly.
Step 5: Serve and Enjoy!
Ladle the soup into bowls and garnish with fresh parsley.
Serve with crusty bread or a side salad for a complete meal.
Tips for Success
Wild Rice: Rinse the wild rice before cooking to remove excess starch and improve texture.
Make it Gluten-Free: Use cornstarch instead of flour for thickening.
Add Veggies: Toss in some diced carrots or celery for added nutrition and color.
Conclusion
This Creamy Mushroom Chicken and Wild Rice Soup is pure comfort in a bowl. Its rich flavors and satisfying texture will make you wonder why you ever settled for store-bought soup.

So, grab your ingredients, cozy up with a steaming bowl, and let this dish warm your heart and soul. Don’t forget to share the recipe with friends—they’ll thank you! 😊🍲

Let me know if you’d like further tweaks or additions!